Refrigerator Roll Dough

Ingredients

1 package active dry yeast

1 1/2 C warm water (105-115 degrees)

1 C unseasoned lukewarm mashed potatoes

2/3 C sugar

2/3 C shortening

2 eggs

1 1/2 tsp salt

6-7 C all-purpose flour

Procedure

Dissolve yeast in warm water in a large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. cover bowl tightly with plastic wrap fist then aluminum foil. Refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into 4 equal parts and use dough to form dinner rolls in desired shape. Crescent rolls are made by rolling out 1/4 of the dough into a approx 10 inch circle then spreading melted butter on top. Cut the dough into pie shaped pieces and roll up into a crescents starting with the wider end.

Let rolls rise after being shaped for about 45 minutes. Bake for about 12-14 minutes at 400 degrees until lightly golden brown. Brush tops of rolls with butter while still warm.